Hello All, It's been awhile since I've had to do these calculations, and this might be more of a Gen Chem question, but I thought I'd post it here as well and see the group's feedback. A standard (750mL) bottle of champagne has roughly 6 atmospheres (~90psi) of pressure inside. Does this pressure increase (or does it stay the same) if the bottle is much larger? The reason I'm asking is that my wife (who is in the wine business) has become quite adept at sabring regular champagne bottles. However, she's going to sabre a 9L bottle tonight and I was just wondering if this (much) larger bottle has more pressure inside, or is it just a larger bottle with the same amount of pressure? I have found some information here regarding CO2 (dissolved and gaseous): http://www.wpi.edu/Academics/Depts/Chemistry/Courses/General/concep10.html ...example 10-9. ...but, as I mentioned previously, haven't done these kind of calculations in awhile and am a little lost. Any thoughts and the reasons behind them? Thanks, J.